April 25, 2014
There’s going to be a special emphasis on one of the South Burnett’s leading primary industries at this year’s Kingaroy Show … pork.
The inaugural Queensland Pork and Bacon Carcase Classic will be held as part of the show on May 3-4.
The organisers, who are building on a traditional competition held at the show, hope the new “Classic” will one day match the Ekka’s beef carcase competition.
It’s a natural competition for Kingaroy, which is the location of Queensland’s only major, export-accredited pig specialist abattoir. The Wide Bay Burnett is also home to almost 40 per cent of the State’s pig population. Add in the nearby Darling Downs, and this figure rises to more than 75 per cent.
Competition entries are expected to come from all over the South Burnett, Dalby and Biloela.
All entries will be killed and judged at Swickers.
Two pieces from each carcase will then be displayed in a deli cabinet at the show.
Running in conjunction with the competition will be some special pork displays for the public to enjoy.
Chef Jason Ford will be featuring pork in cooking demonstrations in the Kucks Pavilion at 11:00am and 2:30pm on both days of the show.
Jason told southburnett.com.au today that some of the dishes he was thinking of preparing included a Morrocan dish using pork loin; rosemary pork sausages with polenta; a smoky bacon salad with scallops; and Vietnamese spring rolls with prawns and pork.
“It’s the first time they’ve ever had a chef performing at the Kingaroy Show, to my knowledge,” he said.
“There’s a theme of primary producer to plate, which I’m really excited about.”
Also on stage will be award-winning Kingaroy butcher Fritz Kutzer who will be demonstrating his master skills by preparing various pork cuts and making sausages.
Fritz, from the Kingaroy Butchery in Haly Street, has been working as a butcher for 35 years.
The meat for the displays has been supplied by Kewpie and Swickers.
